Fish with Orange-Safron Broth

By dfarber

Ingredients

• 5 8-ounce bottles clam juice
• 1/2 cup dry white wine
• 2 Whole star anise
• 1 bay leaf
• 1 pinch of saffron threads
• 3/4 cup fresh orange juice
• 1 cup 1/3-inch cubes seeded peeled chayote
• 1 large carrot, peeled, thinly sliced crosswise
• 1 celery stalk, thinly sliced
• 1/2 large leek (white and pale green parts only), thinly sliced
• 6 ounces black cod, cut into 1-inch cubes
• 6 ounces halibut, cut into 1-inch cubes
• 1 teaspoon chopped fresh tarragon

Details

Servings 2

Preparation

Step 1

1. Boil clam juice, wine, star anise, bay leaf, and saffron in large saucepan until reduced to 2 1/2 cups, about 25 minutes. Strain; return to pan. Boil orange juice in small saucepan until reduced to 1/4 cup, about 7 minutes. Add to clam juice broth.

2. Bring broth mixture to simmer. Add chayote, carrot, celery, and leek. Simmer until vegetables are tender, about 4 minutes. Remove pan from heat. Add fish and tarragon; cover and let stand until fish is cooked through, about 8 minutes. Season with salt and pepper.

3. Using slotted spoon, divide fish and vegetables between 2 deep bowls. Top with broth and serve